ROTHSAY PUDDING
* 1/4 lb. Flour—1/2d. * * 1/4 lb. Bread Crumbs—1d. * * 1/4 lb. Suet—1d. * * 1 oz. Sugar * * 1 tablespoonful Vinegar—1/2d. * * 1 gill Milk—1d. * * 1 tablespoonful Raspberry Jam—2d. * * 1 Egg * * 1/2 teaspoonful Carbonate of Soda—1d. * * Total Cost—7d. * * Time—Two Hours. * Mix the flour, crumbs, finely chopped suet, and sugar in a basin, then stir in the jam. Beat up the egg and milk, and stir it in. Mix up the carbonate of soda and the vinegar together; beat it in, and when well mixed pour it into a buttered basin. Tie up carefully, and boil for two hours; turn out on to a hot dish, and serve either with sifted sugar or custard sauce.
RHUBARB MOULD
* 1 bundle Rhubarb—3d. * * 6 oz. Sugar—1 1/2d. * * 1/4 lb. Sago * * 1/2 pint Water—1 1/2d. * * Total Cost—6d. * * Time—20 Minutes * Wipe and cut up the rhubarb and put it on to boil with one gill water, and boil for about ten minutes. Wash the sago and soak it in one gill warm water, then add to the rhubarb. Stir in also the sugar, and boil for about ten minutes or longer, stirring constantly. Pour into a basin or mould which has been dipped in cold water, and stand away till cold and firm, then turn out and serve. A little boiled custard is a great improvement to this dish.
APPLES AND RICE
* 3 Large Apples—2d. * * 2 oz. Rice—1d. * * 2 oz. Sugar—1/2d. * * 1 tablespoonful Jam—1d. * * 1 Egg—1d. * * 1/2 pint Milk—1d. * * Total Cost—61/2 d. * * Time—Half an Hour. * Peel the apples and scoop out the core and fill in with jam; put into a pie-dish and bake till the apples are soft. While they are baking, boil the rice and milk together till the rice is soft and the milk absorbed. Beat in the egg and sugar, pour over the apples; brush over with milk, and bake till a nice colour. Serve either hot or cold.
RICE BLACMANGE
* 1 pint Milk—2d. * * 1 1/2 oz. Ground Rice—1/2d. * * 1 oz. Sugar * * Flavouring—1d. * * Total Cost—31/2 d. * * Time—5 Minutes. * Put the milk on to boil with a strip of lemon peel in it; when nearly boiling mix the rice in a spoonful of cold water and pour it in. Stir till it boils, and let it boil two or three minutes; pour into a mould which has been dipped in cold water, and stand away till firm. Turn out when cold, and serve with jam, stewed fruit, or custard sauce.
DEVONSHIRE JUNKET
* 1 quart Milk—4d. * * 1 tablespoonful Rennet * * 1 oz. Sugar—1d. * * Nutmeg—1/2d. * * Total Cost—51/2 d. * * Time—Two Hours. * Make the milk tepid, stir in the sugar and a spoonful of rennet or a rennet tablet; pour into a dish and stand on the stove till solid. Grate a little nutmeg on top and serve cold. Rennet can be bought at the chemist's ready for use; but rennet tables, which answer very nicely, can be used instead. These can be bought in many places, and keep good a long time.